Grilled Veal Chops with Olives Capers and Sage
Elevate your dinner table with these Grilled Veal Chops with Olives, Capers, and Sage, a Mediterranean-inspired masterpiece that combines tender, juicy chops with vibrant, savory flavors. Marinated in a zesty blend of garlic, sage, lemon zest, and olive oil, the veal is grilled to perfection, creating a beautifully charred exterior with a succulent interior. Topped with a warm, buttery sauce infused with briny Kalamata olives, capers, and a fresh squeeze of lemon juice, this dish strikes the perfect balance of richness and brightness. Ideal for entertaining or a special weeknight treat, these chops pair seamlessly with roasted potatoes or a crisp green salad. Simple yet sophisticated, this recipe is a must-try for anyone seeking a bold and flavorful twist on classic veal chops.
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Recipe Information
Ingredients
- 4 pieces Veal chops (bone-in)
- 4 tablespoons Extra virgin olive oil
- 1 tablespoon Fresh sage leaves, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 0.33 cup Kalamata olives, pitted and chopped
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Lemon juice, freshly squeezed
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Butter
- 4 whole leaves Fresh sage leaves (for garnish)
Instructions
1. In a small bowl, whisk together 3 tablespoons of olive oil, chopped sage, minced garlic, lemon zest, salt, and pepper to create a marinade.
2. Place the veal chops in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Cover and let marinate in the refrigerator for 1 to 2 hours.
3. Preheat your grill to medium-high heat. If using a grill pan, preheat it over the stove on medium-high heat.
4. Remove the veal chops from the marinade and gently pat them dry with paper towels to remove excess marinade. Reserve the marinade for later use.
5. Brush the grill grates or grill pan lightly with 1 tablespoon of olive oil to prevent sticking. Place the veal chops on the grill and cook for about 5–6 minutes on each side, or until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
6. While the chops are cooking, prepare the sauce. Place a small saucepan over medium heat and add the butter. Once melted, stir in the reserved marinade, chopped olives, capers, and lemon juice. Simmer for 2–3 minutes, stirring occasionally, until the sauce is warm and slightly thickened.
7. Remove the veal chops from the grill and allow them to rest for 5 minutes. This helps keep them juicy and tender.
8. Plate the veal chops and spoon the olive, caper, and sage sauce generously over each chop. Garnish with whole fresh sage leaves.
9. Serve immediately with your favorite side dishes, such as roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 3383 mg | 147% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 1.0 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2153 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
